Overall Impressions: This Spring Valley institution works it old-style. The pastrami’s flesh is dark and has a distinctive dark black line of crust around it that none of the other pastramis here do. It’s juicy and lush-tasting, the closest approximation to what you’d remember from childhood. “One thing that sets us apart is that we use USDA Prime beef,” says Fuchs. He contends that the meat must be sliced thin to enhance the richness of the
mouth feel and meld its flavors completely.

Sandwich price: $6.99

Meat weight per sandwich / per-meat-ounce value: 5 ounces / $1.40

Meat sold by pound? / price: Yes / $11.99

Part of the brisket used: Whole (the point, which is fattier, and the flat, which is leaner)

How the pastrami is made: Wet-cured for 12-14 days, crusted with spice, dry-cured for 12-14 days, hickory-smoked for 6-8 hours, baked at 180 degrees for 2-3 hours, until tender. Sliced and steamed to order.

Welcome to the Lunch Encounter, a blog devoted to the mighty sandwich, with particular focus on American regional specialties.
I am Lisa Cherkasky, a Washington, DC-based food stylist, writer and cook. To see some of my work take a look at my website:http://www.lisacherkasky.com